Tuna Antipasto Salad Bowl

When the weather gets hot, we make a big salad for supper several times a week. This part antipasto, part tuna pasta salad, is my husband’s favorite. With some crusty bread, it is a meal all in itself. It is easily adaptable to your family’s preferences. I sometimes add other kinds of marinated vegetables and/or strips of mozzarella cheese or provolone cheese.

Step: 1

Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.

Step: 2

Toss salad with salad dressing immediately before serving.

Per Serving: 373 calories; protein 15g; carbohydrates 33.3g; fat 21.9g; cholesterol 9.4mg; sodium 1508.9mg.

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